Copperpot Clotted Cream Butter Fudge - 150g

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Traditionally this was done with a wooden spoon, and that’s how I’ve always done it too, but I know some people do use an electric beater as well. After it’s been sitting about 20 minutes or so you can scour the top with lines for where you’ll cut later. This means you’ll get neater lines, as it can shatter if you just try and cut it without the lines.You should leave it to set further for at least 2-3 hours or overnight if you can keep people away from it for that long! You’ll often hear it referred to as “Scottish Tablet”, but actually, lots of sweets similar to Tablet can be found around the world. They sometimes tend to be a bit on the softer side than the traditional Tablet found in Scotland, but some are awfully close in texture as well.

As well as these suggestions, you could experiment with other spirits such as Rum or Baileys. Add these in the same way as whisky above. Margaret always melts the butter, sugar, and milk together in the microwave, and I find that much easier to do that. I also realised we have something really similar in New Zealand called Russian Fudge (although I can’t seem to find any reason why it’s called that, and all recipes seem to originate in New Zealand). It’s essentially the same but with Golden Syrup added to it as well. When I first moved here, I heard rumours of this delicious traditional sweet treat that everyone seemed to love.Tablet is well known to be temperamental, and it’s no surprise we’ve had many questions since we released this recipe! I like to transfer the melted butter, milk, and sugar mix to the pan to finish the recipe because I think it gives it a better taste.

You can put it in the pot you intend to use on the stove, however, and just melt it together on low heat, ensuring it doesn’t catch on the pan or burn. However, it’s also really fun to make your own Scottish Tablet. It can be temperamental (we’ll get to that with all our tips below!), but it’s worth giving it a go. Especially if you don’t have access to Tablet where you live. This award winning Festive Spiced fudge made with a subtle blend of festive fruits & spices with a hint of warming brandy for a rich and indulgent treat.As noted above, I used the microwave in the first part of this recipe. This is a little controversial! Tablet purists might say that it should all be done in a pan on the stove. But I have to say the homemade stuff has always been better than the shop-bought kind because it doesn’t need preservatives or any substitution for milk products. The recipe also makes quite a lot, and Tablet always makes a great gift… if you can bear to part with it! Other Scottish Classics It’s delicious sugary goodness, and seriously addictive. Not so good for the waistline, but definitely the perfect treat when you want something sweet! Moving from New Zealand to Scotland and having lived in the United States for a while means I’m never quite sure what measurement system belongs, so I’ve tried to put everything you might want in the recipe card below but let me know if you need help!

You can substitute the granulated sugar for caster sugar (superfine sugar in the USA) if you like but we’ve always made it with granulated; just make sure it’s fully dissolved. How to Make this Scottish Tablet Recipe You need to have a big pot because as the tablet mixture rises with heat and comes to a boil it’ll expand. I learnt this the hard way. As you can see, I only just managed to keep it in the pot!Alongside other Scottish classics like Cranachan, Stovies, Scottish Macaroons, and Clootie Dumpling, Tablet is one of the Scottish dishes you just have to try. Allow the mixture to really bubble up and reach boiling point for a few minutes before turning it down to simmer. If it doesn’t get hot enough, it won’t set.

Most weddings I’ve attended feature Tablet after the main meal or as a favour to take home with you, and we even had Tablet on the cake table at our wedding – yes we had a whole cake table don’t judge us! Tablet is a wonderfully tasty, sugary, sweet (or candy) with a slightly grainy texture that melts in your mouth. To be perfectly honest, I hadn’t heard of traditional Scottish Tablet before I came to Scotland, but I’m really glad I’ve heard of it now!

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Personally, we prefer our Tablet without any additional flavours, but we’d love to hear if you give something else a go! In Latin America, there’s Dulce de Leche en Tabla, then Borstplaat in the Netherlands, and Sucre a la creme in Quebec, Canada. Sometimes you’ll hear it called Swiss Milk Tablet, but that refers to the type of condensed milk used rather than anything to do with Switzerland. The mixture will begin to darken when it’s ready, but that’s not exactly a clear instruction. As with fudge, there are some tests you can do to see if you’ve got it to the right temperature, although you will just get to know that it’s right if you make it a few times (and why wouldn’t you?). After numerous people had told me that I just had to try it, when I finally did, I wasn’t disappointed. Instead, I wondered what took me so long!